Duck Breast, Black Trumpet Mushrooms, Hearts of Palm, and Blood Orange
For the Blood Orange Gel:
Juice blood oranges and strain juice through a cheesecloth-lined fine mesh strainer. In a small saucepot, whisk agar agar into juice and heat to 90°C. Remove from heat and cool to 55°C, whisking occasionally. At 55°C, whisk in gelatin to dissolve. Transfer to a container and chill over an ice bath until set.
For the Compressed Hearts of Palm:
In a vacuum bag, combine hearts of palm and Marcona almond milk. Seal at 22 millimeters.
For the Duck Breast:
Preheat oven to 100°C. From the duck carcass, break down duck breast, reserving remaining duck parts for other uses. Poke holes in the skin and lightly salt. In a sauté pan, render the breast, skin side down, at 120°C for 25 minutes. Finish in oven for 5 minutes. Reserve rendered fat.
For the Black Trumpet Mushrooms:
In a sauté pan, heat reserved rendered duck fat and sauté mushrooms until tender. Season with salt and white balsamic vinegar.
To Assemble and Serve:
Remove Compressed Hearts of Palm from vacuum bag and pat dry. In a sauté pan, heat olive oil and sear Compressed Hearts of Palm on one side. Slice duck breast and sprinkle with sea salt. Arrange half a breast on a plate; then add Black Trumpet Mushrooms and Compressed Hearts of Palm. Garnish with a sheet of Blood Orange Gel.